28 Jul

Blueberry Pancakes

posted by Lori Lange

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Yield: 8 to 10 (6-inch) pancakes

Prep Time: 10 min

Cook Time: 15 min

Blueberry Pancakes

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup granulated white sugar
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk + more to thin out the batter, as needed
1 large egg
1 Tablespoon vegetable oil
1/2 cup fresh or frozen blueberries
maple syrup

Directions:

1. Whisk together first 4 ingredients; make a well in center of mixture.

2. In a separate bowl, whisk together milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with maple syrup.

Source: RecipeGirl.com

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Comments

1. postedJul 12, 2009 6:51 AM

   

   Lora

   I made these using wheat flour since I had it on hand and have been wanting to use it. The pancakes were a little heavier because of this, but still very delicious! I used quite a bit more milk to thin out the batter. An easy/quick pancake recipe though!

2. postedJul 5, 2011 3:59 PM

   

   The American Palate

   MMmmmmm, I just love pancakes! Thanks for sharing this fluffy looking recipe, I made it for breakfast the other day! It was quick to prepare and delicious! 🙂
   Thanks

   Cate

3. postedDec 19, 2011 7:02 AM

   

   Kim

   Matt made these for me and some other friends yesterday…they were amazing! Will definitely be trying these!

4. postedAug 15, 2012 8:35 AM

   

   Brittany

   I made these this morning and they were very bland and were not light and fluffy. I followed the recipe perfectly, but I definitely wouldn’t make them again.

   • postedAug 17, 2012 8:37 AM

     

     Lori Lange

     not sure what happened- they turn out as pictured and wonderful for me!

5. postedApr 17, 2013 5:23 AM

   

   Lisa Langston

   Oh my gosh, these are my favorite pancakes! Fluffy and beautiful!
   I just love your blog!!

6. postedJun 8, 2013 7:10 AM

   

   T. Jones

   Absolutely scrump-deli-umptious!!! Take a bit longer to cook, though, so keep that heat kinda low. I used fresh blueberries that were slightly tart and got all juicy and just awesome! The batter makes a ridiculously fluffy cake. Awesome!

7. postedJul 20, 2014 9:05 AM

   

   Mary

   Very good !!!! I put coco, blueberries, cinnamon in different batches.

   Thank You for sharing this recipe

8. postedJul 27, 2014 1:45 AM

   

   Brian Coat

   This is a great recipe because it’s easy and it works! Thank you!

9. postedMar 25, 2015 1:00 PM

   

   tabby

   Do the frozen blueberries need to be thawed?

   • postedMar 27, 2015 4:38 PM

     

     Lori Lange

     No need to thaw!

10. postedJun 21, 2015 12:43 PM

    

    Suhaya Bhandary

    if I use fresh blueberries, do I change the quantities???

    • postedJun 26, 2015 5:41 PM

      

      Lori Lange

      no

11. postedNov 17, 2017 1:50 PM

    

    Hannah

    I doubled the recipe, added 1 tsp nutmeg + 2 tsp cinnamon + 1 tsp vanilla. I also added 3 Tbs apple cider vinegar to buttermilk up the wet ingredients… AMAZING. Absolutely wonderful. Those suckers were fluffy and rose up to nearly 1 inch thick!

    ** I did end up needing to add quite a bit more milk than was required, however. Overall; a fabulous recipe!